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Buttery Tuscan Ravioli Soup

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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil + 1 tablespoon butter
  • For the base. That combo gives you both flavor and richness.
  • 1 yellow onion chopped
  • Adds natural sweetness and depth.
  • 2 stalks of celery with leaves, chopped
  • Yes keep the leaves—they add flavor!
  • 3 garlic cloves minced
  • Because soup without garlic? Not in my house.
  • 1 can 28 oz whole peeled tomatoes
  • You’ll break these up with a spoon or give ’em a quick blend.
  • 2 tablespoons tomato paste
  • Adds richness and that deep tomato flavor.
  • 2 tablespoons brown sugar
  • Balances the acidity of the tomatoes.
  • 1 ½ cups chicken broth I like using bone broth for extra flavor
  • This forms the base of the soup and brings it all together.
  • 1 sprig fresh thyme
  • Optional but it adds that subtle herby warmth.
  • Salt & black pepper to taste
  • Go easy at first taste later.
  • ½ cup heavy cream
  • This is what makes the soup creamy and luxurious.
  • 10 oz fresh cheese ravioli
  • You can use frozen too—just cook them a couple minutes longer.
  • 2 big handfuls of fresh baby spinach
  • Trust me it makes the soup feel fresh and balances the creaminess.
  • Fresh basil for garnish
  • It adds a pop of green and makes your bowl look like a chef made it.
  • Grated Parmesan for topping
  • Optional but so worth it.

Method
 

  1. STEP 1: Heat Up That Base
  2. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
  3. When the butter has melted, toss in your chopped onion, celery, and minced garlic.
  4. Let it all cook for about 5 minutes, stirring now and then, until it smells amazing and the veggies are soft.
  5. STEP 2: Build That Tomato Flavor
  6. Stir in the whole peeled tomatoes, breaking them up a bit with a spoon.
  7. Then add the tomato paste and brown sugar.
  8. Now pour in your chicken broth and toss in the thyme sprig.
  9. Bring the whole pot to a gentle boil, then lower the heat and let it simmer for 15–20 minutes, uncovered or partially covered.
  10. STEP 3: Blend The Broth (Optional But So Good)
  11. If you like a smooth base, now’s the time to blend the soup.
  12. Use an immersion blender right in the pot—or transfer to a regular blender carefully (in batches if needed).
  13. You can leave some texture if that’s your thing.
  14. STEP 4: Cream It Up
  15. Pour in ½ cup of heavy cream and give it a gentle stir.
  16. Now season with salt and pepper to your taste.
  17. Let it simmer just for a couple minutes to warm through.
  18. STEP 5: Add The Ravioli
  19. Toss in the cheese ravioli and cook until they float to the top, which usually takes 5-6 minutes.
  20. They’ll be soft and puffy and ready to eat.
  21. STEP 6: Add Spinach and Serve
  22. Stir in your fresh baby spinach and let it wilt down—takes less than a minute.
  23. Spoon your soup into big cozy bowls, top with Parmesan and fresh basil, and serve hot.